Kodampuli (Malabar tamarind)

Garcinia gummi-gutta

fruit · spice

A ribbed fruit whose black segments are smoked and dried to sour the fish curries of Kerala and Sri Lanka.

Origin

Kerala and Sri Lanka

Season (United States)

June to August

Preparation

Two or three pieces, rinsed and soaked for ten minutes, simmer in the curry to sour it; they are not eaten, but left at the side of the plate.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

It is also called “Malabar tamarind”, though it has nothing of a tamarind.